Mango & Pineapple Galette with Limed Caramel Sauce

It was Mothering Sunday here in the UK yesterday. Mum came over for dinner and we treated her to a Chinese takeaway for her main course. I know, I know, don’t have a go! Disneyboi and I are in the middle of selling up and moving home, so time is of an essence!But I did have time to make dessert (of course) and I whipped up a simple yet impressive mango and pineapple galette. Mum absolutely loves pineapple and mango, so I thought that she would enjoy her favorite fruits wrapped up in crisp shortcrust pastry. Very tropical!I loved the colours of the fruit, which I knew Mum would love as well. She isn’t one for pinks and lilacs – her palette is much earthier, autumnal colours – which is a nightmare at this time of year. All you can see in card shops are seas of pinky, purple cards and flowers are the same! But I usually manage to find something more pleasing to Mum.To drizzle over the top of the galette I made a quick caramel sauce and added lime juice. Lime you say? Why should salt have all the fun?! I added lime to keep in with the tropical theme. It really adds a kick after you first taste the sauce, it cuts through the sweetness and balances it all out.To make things easy, I used shop bought ready-rolled shortcrust and tins of fruit. Much easiness!! Here’s how I made it….

Preheat the oven to 180C and line a baking tray with greaseproof paper.

Cut out three circles from the sheet of pastry, about 7” in diameter.

Open the cans of pineapple and mango and drain all liquid from them. Cut the slices if preferred then mix the mango and pineapple together, then toss in the cornflour.

Heap one third of the mix into the center of one of the circles and pull up the pastry to form almost an open top pie. Pinch the pastry together so it holds. Repeat with the rest of the fruit mix and pastry circles.

Whisk the egg and brush onto the exposed pastry, as an egg wash and sprinkle the 2 teaspoons of sugar evenly over the galettes.

Place into the oven and bake for 15 to 20 minutes until the pastry turns golden brown and the fruit starts to caramelise on top slightly.

Remove from the oven.

To make the caramel sauce, firstly squeeze the juice from a lime and set aside.

In a large saucepan, melt the granulated sugar over medium heat. Stirring occasionally making sure it doesn’t burn. It will turn golden in color. Keeping it on the heat add the butter and stir this in until it melts fully.

Add the cream. It will splutter and splatter at this stage so be careful. Keep stirring until the sauce stops bubbling. Add 4 teaspoons of the lime juice and stir through.

To serve, spoon the caramel sauce over the galettes and enjoy!

I am entering this bake into this month's Treat Petite which I am hosting (next month it will be my co-host Kat at the Baking Explorer)

I'm also entering this galette into the new monthly Pastry Challenge hosted by Jen from Jen's Food this month, and Lisa at United Cakedom. Anything with pastry is fair game!